Greek pitta bread is different from the hollow “pocket” from the supermarket: it is flat, soft and elastic, cooked on a hot plate and lightly brushed with olive oil after cooking. Indispensable with gyros, souvlaki and all dips, and homemade a world of difference.
Greek pitta bread
Greek pitta bread
Method
01
Dough
Mix the flour, yeast and sugar. Add the water and knead for approx. 5 min. Then add the salt and olive oil and knead for another approx. 10 min to a supple, elastic dough.
02
Rise
Cover and leave to rise for approx. 1½ hours until the dough has doubled in volume.
03
Shape
Divide the dough into 8 equal pieces, shape into balls and leave to rest for approx. 20 min. Roll each ball out to a circle of approx. 18–20 cm.
04
Cook
Heat a dry cast-iron pan or griddle well. Cook each pitta approx. 1½ min per side until light brown spots appear.
05
Finish
Brush with a little olive oil straight after cooking and cover with a cloth so the pittas stay soft.
Tips & notes
Cook on a good hot, dry pan; too low and the pitta turns hard and dry. Stacked under a cloth, they stay supple. Just before serving you can warm them briefly with some olive oil and oregano, as in the taverna. Best on the same day; store in a bread bag or clean cloth, and freeze the pittas if you have made more than you use.
Variations
- Cook on a pizza stone for a more authentic, lightly puffed crust.
- Add a pinch of dried oregano to the dough for extra Greek flavour.
Contains:
Gluten
Serve with
- Gyros
- Souvlaki
- Bifteki
- Chicken gyros
- Chicken souvlaki
- Fasolada
- Fava Santorinis
- Loukaniko
| Calories | 268 kcal |
|---|---|
| Protein | 7 g |
| Carbohydrates | 49 g |
| Fat | 4 g |
| Fibre | 2 g |
Estimated values, calculated from standard nutritional values per ingredient.
